Maria Jose Arroyave

The Ridge Steakhouse: 2021-2025

Kani Japanese Steakhouse (Cumming, GA): 2023-2024

Hostess / Food runner/Busser

During the first part of my tenure at the Ridge, I was trained and excelled in many different support staff roles. I started as a food runner gaining knowledge of food safety, plating, distributing food in timely / organized manner, and customer service.

I then was placed as a hostess gaining the knowledge to excel in guest perception. I as a hostess practiced the upmost customer service. As the first person to greet a customer in my establishment, I have accommodated the following feats: The importance of greeting every customer with a smile (because being a hostess means being the face of the restaurant), being able to organize all seating arrangements within the restaurant (reservations and walk-ins included),providing time efficient and informational on the phone contact with several customers during shift. Knowledge of “Opentable”, and above all the importance of multi-tasking. I used this all of this knowledge to obtain another hostess job at Kani House (Cumming,GA).

The Ridge Steakhouse

Kitchen staff: 2023-2026

I prepared food, efficiently managing multiple orders during peak hours while maintaining high accuracy and quality standards. I set up and closed workstations, and ensured cooking stations remained fully supplied for optimal productivity. I followed strict health, safety, and sanitation guidelines, preventing cross-contamination by properly cleaning and sanitizing surfaces and equipment. I also trained new staff on food preparation, equipment use, and safety procedures, while consistently presenting meals according to restaurant standards.

The Ridge Steakhouse

Expediter: 2023-2026

I trained food runners and new expediters according to company policies and standards. I addressed supply problems and developed problem solving solutions to prevent delays. I fully had the finale say on food / plates that were delivered to tables and ensured the communication between the kitchen and the servers was clear so customers needs were met in a timely and accurate manner.

I excelled in my position as an expediter so well, that my superiors suggested that I trained with an elite expediter staff in our more fine dining restaurants to exceed my potential.

The Ridge Great Steaks

Server: 2025-2026

I serve high-volume dinner shifts, confidently managing over 30 menu items and daily specials from memory. I provide detailed menu guidance, customize orders to each guest’s preferences, and build lasting relationships through personalized, attentive service. I resolve concerns quickly and professionally to ensure guest satisfaction while maintaining a clean, safe environment that meets all health and food safety standards. I also collaborate closely with kitchen staff to ensure timely, accurate service and smooth operations.